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Remember -- while it looks like a cleaver, it's thinner and lighter than our Western cleavers and is used as a general purpose chef's knife (cutting, slicing, chopping), and NOT as a meat cleaver. Thin and very sharp blade for great action. Very wide blade makes for super-easy scooping and transfer of items from cutting board to stove. This knife is also often referred to as a vegetable chopper, since it truly excels at chopping up large quantities of root and leafy vegetables such as cabbage, bok choy, etc.. I really love this knife -- unlike many Chinese chef's knives which are pieces of junk, this one uses the same hard steel as all other Wusthof knives, and is really well made, nicely balanced, and super-sharp. It also has a well-made handle with full-tang construction which should last a lifetime. The slight gently curved edge is perfect for chopping while ensuring easy sharpening. A truly cool knife (and remember: it's NOT for use on bones... this is not a meat cleaver!)
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